Name: Pumpkin Chocolate Chip Cake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 12 servings
Cuisine: American
Ingredients: 15.25 ounces Yellow Cake Mix; 1 cup water; 3 eggs; 15 ounces canned pumpkin; 1 tsp cinnamon; 0.5 cup chocolate chips; 16 ounces vanilla frosting

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Pumpkin Chocolate Chip Cake

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

In a large mixing bowl combine the cake mix, water, and eggs.

Mix until well combined.

Then add the pumpkin, cinnamon, and chocolate chips and mix until incorporated.

Pour into a sprayed 9×13 baking dish.

Bake at 350 degrees for about 28-30 minutes.

Let cool completely.

Microwave the can of frosting (cap and foil removed) for about 25-30 seconds and stir.

Then pour over the pumpkin cake and spread.

Let the frosting set and then cut and serve.

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Tips & Tricks (5)

Moisture Magic 💦
Replace water in the cake mix with canned pumpkin for an extra moist and rich cake texture that enhances the pumpkin flavor.
Chocolate Chip Distribution 🍫
Toss chocolate chips in a light dusting of flour before adding to the batter to prevent them from sinking to the bottom of the cake.
Spice Amplification 🌶️
Add an extra 1/2 teaspoon of ground cinnamon beyond the recipe to boost the warm fall flavor profile of the pumpkin cake.
Frosting Finesse 🍰
Allow the cake to cool completely for at least 1 hour before frosting to prevent the vanilla frosting from melting or sliding off.
Storage Secrets 🧊
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain maximum freshness.